Chinese Smoked Chicken

I made this recipe to try and smoke shrimp,
in the process ruining my Wok at the time.
Remember to use plenty of aluminium foil.
An outside exhaust fan works good here.

Ingredients:
2 tbsps whole black peppercorns
2 tbsps salt
1 x 2 lb. chicken
½ cup sugar
½ cup tea leaves
1 tbsp sesame oil
Sprig of parsley to garnish


Directions:
Toast the peppercorns in a pan,
then crush them coarsely
and mix with the salt.
Rub the chicken with
the peppercorn mixture,
inside and out.
Leave to stand for a few hours.
Place a large sheet of foil
in a roasting tin so the foil
hangs well over the sides of the tin.
Sprinkle the sugar and tea leaves over the foil,
put a rack in the tin and place the chicken on it.
Bring the foil up over the chicken
and fold together to seal.
Cook in a preheated moderately
hot oven 375 degree F. for 30 minutes.
Unwrap the chicken and brush
with the sesame seed oil.
Return to the oven and roast,
uncovered, for a further 5 to 10
minutes or until golden brown.
Cut the chicken into serving pieces.
Serve hot, garnished with parsley.